Mushroom Tamagoyaki

Tamagoyaki is a super popular dish in Japan. We ordered it almost every time we went to an izakaya. It's basically a sweet omlette, but with thin layers rolled up. It's fairly easy to make, and I decided to add mushroom because we love it around here.

I didn't have dashi (fish stock) on hand, so I cheated and used fish sauce with some water.

Ingredients (makes 2 rolls):
4 eggs
3 tbs water with a 2 splashes of fish sauce
2 tbs sugar
150g mushrooms, sliced


Method:

Sautee mushrooms and set aside.

Beat eggs in a bowl.

Add water, fish sauce and sugar and mix.

Heat a non-stick pan on medium.

Pour some egg in the pan and allow it to spread evenly.

If you are using a circular pan, spread some mushrooms along the diameter.

Fold the egg over and roll to cover the mushrooms.
Move the roll to the far side.

Pour some egg, lifting the previously cooked egg so a new layer will cook under it. Roll the egg towards you. Repeat as needed to make a smooth, egg roll.

To serve, cut thick cross sections.

Optional: Swirl some Japanese mayo on top. Soy sauce, and ground daikon also make great condiments.

Comments:

If you use a regular pan, be sure to oil the pan before each egg pour.

There's actually a special rectangular pan to make this. Makes it easier, and prettier.

I clearly don't know how to use blogger, so these pics'll hafta do.

Verdict:

A bit sweet, so you can cut down on the sugar.